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Although fusion cooking as a
marketing concept made a big media splash in the 1970s when French
chefs began using Asian ingredients, the globalization of food
products has allowed American cooks to use new foods in preparing
familiar dishes. Today, fusion cooking is so common we do it
at home.
Americans who have never traveled
to Japan might use imported panko, Japanese breadcrumbs, to achieve
a crispier texture for breaded meats in Western dishes. A European-style
sauce may include chipotle chile to add a smoky nuance. Some
ingredients, such as soy sauce, have become so popularized they
are now as common and accepted as ketchup, which we think of
as pure American but in fact started out as a Malay
fish sauce.
This shrimp sauté, using
chipotle chile, Asian pear, and annatto, a frequent flavoring
in Hispanic dishes, is a fusion dish you can easily make in the
kitchen. (Paprika can replace the annatto, if desired.)

Shrimp with Asian Pear, Red
Peppers and Peas - Makes
4 servings.
2 Tbsp. canola oil
2 tsp. annatto seeds or 1 tsp. ground*
1 medium onion, chopped
1 red bell pepper, cored and diced
1 medium Asian pear, cored and diced
3/4 lb. medium or small shrimp, shelled
1 Tbsp. tomato paste
1/4 tsp. ground chipotle chile, or 1/2 canned
1 tsp. salt
1/3 cup orange juice
1 cup pigeon or cow peas, canned or frozen
In a small saucepan, heat the oil and annatto over medium heat
until the oil is deep orange, 4-5 minutes. Finely strain the
oil into a small bowl. Discard the annatto seeds.
Heat 1 Tbsp. of the annatto-flavored
canola oil, in a large skillet over medium-high heat. Sauté
the onion until translucent, 4 minutes. Add the pepper and Asian
pear. Sauté 3 minutes. Add the shrimp and cook, stirring,
until they are red, about 3 minutes. Mix in the tomato paste,
chipotle, the paprika, if using, salt, orange juice and peas.
Cook until shrimp are opaque in the center, 3 to 5 minutes. Serve,
accompanied by brown rice.
*If you cannot find annatto,
substitute 1 tsp. ground paprika.
Per serving: 248 calories, 9
g. total fat (less than 1 g. saturated fat), 21 g. carbohydrate,
22 g. protein, 4 g. dietary fiber, 311 mg. sodium. |